Spinach Artichoke Dip Perfected

Spinach Artichoke Dip Perfected

At least by my standards.

1 1/2 cup chopped Artichoke hearts
1 package of frozen chopped spinach thawed and water removed
1/2 cup chopped sun-dried tomatoes
16 oz shredded Mozzarella Cheese
8 oz shredded Monterrey Jack Cheese (Pepper Jack Cheese is an great substitution)
2-3 fine diced jalapenos
1 Tbls granulated garlic
1 cup Mayo
Lemon juice
Shaved Parmigiana

Mix everything except the lemon juice and Parmigiana.  Place in oven safe dish and bake at 350 until gooey and bubbly.  Add squirt of lemon juice and Parmigiana broil for 5 minutes or until the top is brown and crusty.  Serve with just about anything I prefer homemade croutons (pictured), but corn chips, toasted pita bread, toast, Ritz crackers you name it it is ggoooddd.

Makes about 5 of the dishes shown


3 responses to “Spinach Artichoke Dip Perfected”

  1. I can always use another spinach artichoke dip, especially one that has been perfected! I thought your croutons were potatoes at first and thought “Hey potatoes! Why not!?” 🙂

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